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Cupcakes: Baseball Cap Cupcakes




Source of Recipe


Land O'Lakes


List of Ingredients




Cupcake Ingredients:

1 cup sugar
2/3 cup LAND O LAKES® Butter, softened
1 tablespoon vanilla
3 eggs
1 1/4 cups all-purpose flour
1/2 cup miniature semi-sweet chocolate chips

Frosting Ingredients:

4 cups powdered sugar
2/3 cup LAND O LAKES® Butter, softened
3 to 5 tablespoons milk
Food color

Garnish Ingredients:

Candy-coated milk chocolate pieces
Colored construction paper


Recipe



Heat oven to 350°F. Combine sugar, 2/3 cup butter and vanilla in large mixer bowl. Beat at low speed, scraping bowl often, until light and fluffy (1 to 2 minutes). Continue beating, adding eggs one at a time, until creamy (1 to 2 minutes). Stir in all remaining cupcake ingredients by hand.

Pour into 8 greased and floured 6-ounce custard cups. Place custard cups on 15x10x1-inch jelly roll pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from cups; cool completely.

Combine all frosting ingredients except food color in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth and creamy (1 to 2 minutes). Reserve 1/2 cup frosting.

Divide remaining frosting into small bowls for as many colors as desired. Stir 1 to 2 drops food color into each bowl; mix well. If necessary, cut top of cupcakes off so surface is flat; place flat-side down. Frost rounded side of each cupcake; smooth frosting.

Fit pastry bag with small hole decorator tip; fill with white frosting. Starting at center top of cupcake pipe 5 radiating lines over top and down sides of cake (to look like seams in baseball cap). Place 1 candy-coated chocolate piece at center top.

Cut front hat pieces (brims) from construction paper; write names on brims, if desired. Place 1/2 inch of hat brims under each cupcake, forming hats. Place cupcakes on individual serving plates.

TIP: Batter can be baked in greased and floured 12-cup muffin pan. 12 cupcakes


Yield: 8 cupcakes